Chinese Butter Cookies

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Photo by Diana Kuan

Around the Chinese New Year, Chinatown bakeries fill up with tins of butter cookies, waiting to be given as gifts to relatives. Of course, they're still sold and eaten year-round, and once you have just one of these bite-size cookies, it's hard to stop. They're a tad less sweet than American cookies, but their rich butteriness makes them irresistible.

makes about 40 small cookies


    • 3/4 cup confectioners' sugar
    • 1 large egg
    • 1/2 teaspoon pure vanilla extract
    • 1 1/2 cups self-rising flour
  1. special equipment
    • Mixer with paddle attachment
    • Cookie press


    1. 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
    2. 2. In a standing electric mixer, cream the butter until smooth. Add the confectioners' sugar and cream until fluffy. Add the egg and vanilla extract. Slowly sift in the self-rising flour and beat until a smooth dough forms.
    3. 3. Add the dough to a cookie press and attach a star or flower-shape disk. Press the cookies onto the lined baking sheet, leaving 1 inch of space around each cookie.
    4. 4. Bake for 15 minutes, or until lightly golden on top. Transfer to a wire rack to cool completely before storing. The cookies can be stored at room temperature in an airtight container for 3 to 4 days.

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  • If you lost your recipe for spritz cookies or just need a different one, this works very well. Buttery and light, there isn't much to them, but they are a great platform for tweaking or embellishment or just as a stand alone tea cookie. The recipe makes quite a lot!